"The belly rules the mind."--Spanish Proverb

Duck (Dogris) Cassoulet Recipe

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This recipe for Duck (Dogris) Cassoulet, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Conner
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. spicy sausage, sliced
8 oz. boneless dogris (diving duck) meat, cut into 1/2 in. cubes
1 med. yellow squash, sliced (1 c.)
1 c. chopped leek
1 med. carrot, sliced (1/2 c).
2 cloves garlic, minced
1 can (15 1/2 oz.) Great Northern beans, rinsed and drained
1 can (15 1/2 oz.) Pinto Beans, rinsed and drained
1 can (14 1/2 oz.) Italian-seasoned diced tomatoes, undrained
1 tsp. dried thyme leaves
1/3 c. unseasoned dried bread crumbs
2 tbsp. butter, melted

Directions:
Directions:
Pre-heat oven to 350. In 4-qt. saucepan, cook sausage and duck cubes over medium heat for 8 to 10 minutes, or until meat is browned, stirring occasionally. Using slotted spoon, remove meat from skillet. Set aside.

To drippings in skillet, add squash, leek, carrot and garlic. Cook over medium heat for 4 to 6 minutes, or until vegetables are tender-crisp, stirring occasionally. Remove from heat. Stir in meat and remaining ingredients, except crumbs and butter. Spoon mixture into 2-qt. casserole.

Bake cassoulet for 25 to 30 minutes, or until bubbly around the edges. Remove from oven. In small bowl, combine crumbs and butter. Sprinkle mixture evenly over cassoulet. Place under broiler with surface of cassoulet 4 to 5 in. from heat. Broil for 2 to 3 minutes, or until crumbs are lightly browned.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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